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No Bake Chocolate Protein Cheesecake Bites (Dairy Free)

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 7
Author Domenique Trupia

Equipment

  • 1 Silicone dessert mold
  • 2 Mixing bowls

Ingredients

Base Layer

  • 1 C Oat flour
  • 2 tbsp Cocoa powder
  • 2 1/1 tbsp Pure maple syrup
  • 2 1/1 tbsp Melted coconut oil
  • 3-4 tbsp Milk of your choice, I used oat milk
  • 1 pinch Salt

Chocolate Cheesecake Layer

  • 1 C Thick dairy free yogurt
  • 2/3 C Chocolate collagen peptides, I used Sunwarrior brand
  • 2 tbsp Cocoa powder
  • 3 tbsp Pure maple syrup
  • 1 tsp Pure vanilla extract
  • 3 1/2 tbsp Melted coconut oil

Top layer

  • 1/2 C Dark chocolate chips
  • 1 tsp Melted coconut oil
  • 12 Raspberries to garnish *optional

Instructions

  • In a mix bowl combine the ingredients to make the base layer. Spoon 1 tsp of the mixture into each of the mold wells. Pop into the freezer
  • While the base is setting combine the ingredients for the chocolate cheesecake layer. Mix until full combined.
  • Spoon about 1-2 tbsp of the cheesecake mixture into each well of the mold. Gently pat down. Pop in the freezer
  • In a small mixing bowl melt the chocolate and coconut oil to create the top layer.
  • Pour a thin layer over the top of each cheesecake and add one raspberry for garnish. Allow the cakes about 1 hour to freeze before serving

Notes

4-5g of protein each bite